The fermented cabbage known as Sauerkraut, with its bold and tart flavor, is celebrated for its myriad health advantages and has been widely enjoyed, particularly in Europe, for many years.
For example, white cabbage is tough to digest, but use it to make sauerkraut, and it will go down much easier. Lactic acid bacteria is another reason why fermented foods such as kimchi and sauerkraut ...